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Method

Season the raw salmon and steam for 8–10 minutes
until just cooked. Skin the smoked salmon and flake
it into a bowl. When the steamed salmon is cool, pick
out any bones and flake it into the bowl.

Add all the remaining ingredients, season and stir
vigorously. Cover and chill for at least 30 minutes:
allow 30 minutes at room temperature before serving
to make the rillettes spreadable. Serve with the soda
bread and a watercress salad